3 Delicious Fall Flavor Recipe Tweaks
Sarah Tuttle
By Sarah Tuttle

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Half the fun of fall is making the switch to cozier meals and fall-themed foods, no? We’re especially feeling 3 fall flavors right now: maple, cranberry, and apple. Here are 3 delicious recipes with small flavor tweaks, just in time for the changing season.

Maple Roasted Carrot Hummus

Jane of Metirement Blog shares her take on hummus in a vibrant orange that’s fitting for fall.

Prep Time: 15 minutes

Total time: 2 hours 15 minutes

Servings: 6 people


For garnish:


  1. Preheat oven to 400 degrees.
  2. Place all of the carrots on a large baking pan with sides. Combine the olive oil and maple syrup and pour the mixture over the carrots. Sprinkle the carrots with the salt and toss.
  3. Bake carrots in the oven on the bottom shelf for one hour, until they are soft.
  4. Remove carrots from the oven and, without letting them cool, put them in a high speed blender with the remaining ingredients. Purée the mixture until it is smooth and creamy. If the carrot hummus is too thick you can add ice water 1 tablespoon at a time until it is the desired consistency. Taste for salt and add more if needed.
  5. Garnish the hummus with olive oil and chopped cilantro or parsley.
Cinnamon Apple Gluten Free Pancakes

They’re soooo fluffy! Add applesauce, cinnamon, and nutmeg to Brandless gluten free pancake mix for a cozy fall twist.  

Serves: 5 (2 pancakes each)



  1. Add the pancake mix to a large mixing bowl, along with the spices. Mix well.
  2. Stir in the egg, melted coconut oil, applesauce, and milk, and whisk well until no clumps remain.
  3. Preheat a large skillet over medium heat with coconut oil and pour ¼ cup of the batter into the skillet. Cook for about 1 minute each side.
  4. Transfer to a serving plate and top with the chopped walnuts, and a drizzle of pure maple syrup.
Cranberry Sweet Potato Scones

Recipe courtesy of Patterson Watkins.

These cranberry scones taste like fall and Thanksgiving. They bake up quickly, with a flavor that’s just the right balance of sweetness. Bring them to gatherings like baby showers, brunches, the office… They’re also a good grab-and-go breakfast.

Baking Tip: When you bake them, make sure that you place them on the middle rack. The bottoms of these scones tend to burn quickly if they’re too close to the heating elements at the bottom of the oven. You can either roast the sweet potatoes or boil them. If you roast them, do it with the skins on and peel them once they’re cooked and cooled. If you boil them, start with about ⅓ cup of buttermilk instead of ½ cup, and add a little more if the dough is still dry. Or you can keep things super simple and buy pre-cooked sweet potatoes—they work great, too!

Serves: 12


For the glaze:

  • 1 cup confectioners sugar
  • 1/4 cup Organic Maple Syrup
  • 1 tablespoon heavy cream or half and half


  1. Preheat oven to 400 Fahrenheit. Line 2 cookie sheets with parchment and give them a gentle coating with nonstick cooking spray.
  2. Mix all the dry ingredients in a tabletop mixer, or whisk by hand.
  3. Add in the butter and continue to mix on low speed until clumpy, with pea-sized butter bits throughout the dough.
  4. Add in sweet potatoes, cranberries, and buttermilk and keep mixing on low speed until a rough dough forms.
  5. Transfer dough to a floured surface. Knead gently by hand for 5 minutes.
  6. Pat the dough into a rough 9×11-inch square that’s around a half inch thick.
  7. Cut into squares, then cut those squares into triangles.
  8. Keep about 1 inch space between each scone when arranging them on the cookie sheets.
  9. Bake for 15 minutes or until cooked through. They will not not get very brown on the top, just a very light golden.
  10. Let rest for 5 minutes before glazing and serving.

For the glaze:

Whisk together confectioners sugar, maple syrup and cream until thick and lump-less. Add more sugar or more cream if you like your glaze thick or runny. Drizzle over scones.

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